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1
Sift the rice flour and salt in a non stick pan set on a medium low heat. Gently drizzle the boiling water, vigorously stirring the mix . Keeping the heat at the same medium low setting, Add the oil, keep stirring the mix and Allow the rice paste to thicken into a ball of dough. (the dough should be a sticky pasty consistency, and not too gritty). Transfer to a bowl coated with oil, cover with a wet kitchen towel and allow to cool (to the point where it can be handled with the bare hands)
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2
Fill a wide pan with about 1/2 inch of water and place a steamer basket. Place a piece of aluminum foil (which has been brushed with oil) over the steamer. Using a greased ice cream scoop, fill the extruder (with the appropriate mold) with the rice dough and squeeze the noodles onto the aluminum foil. Cover and steam for 10 minutes. slide the portion of noodles off the aluminum foil onto a plate and keep covered. Repeat with the remaining dough.
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3
Combine the first five ingredients (pigeon peas, rice, cumin, coconut & arbol chile) with minimal water and grind to a smooth paste.
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4
Whisk the masala paste with the yogurt, salt and water until the mix is smooth and lump free and set aside. Heat the 2 tablespoons of oil in a pan and add the mustard, Urad dal, fenugreek and the arbol chile. When the mustard sputters, the fenugreek, chile and the lentils turn a golden brown, add the tomatoes and saute until soft. Add the yogurt mixture and making sure that the mix does not come to a boil, heat until the sauce loses its 'raw' aroma. Add cilantro and remove from heat.
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5
Serve warm over the fresh rice noodles
